Amura Sushi
Last inspected: Nov 25, 2025
82
Score
Amura Sushi has been inspected 10 times since 2023. The newest entry in the record is dated Nov 25, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around 22 violations to closer to 11 violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
The city-wide average for Orlando sits at 79, putting Amura Sushi on the better side of that line. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Nov 25, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout cooks line and walk in cooler **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout cooks line **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
23-24-4
82
Nov 17, 2025
Complaint Full
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm, operator moved to 3 compartment sink **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauce in reach in cooler on cooks line **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of shredder machine on cooks line Shelves in walk in cooler Interior of Storage bins that contain dry ingredients underneath prep table **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned interior of ice machine **Corrected On-Site** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In sugar container on cooks line **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout cooks line **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment in bin on clean equipment shelves **Warning**
24-05-4
Basic - Floor tiles missing and/or in disrepair. Throughout cooks line and walk in cooler **Warning**
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 microwaves throughout kitchen **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cooks line **Warning**
23-03-4
Basic - Objectionable odors in areas of the establishment. In walk in cooler **Warning**
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line **Warning**
29-49-6
Basic - Stored food not covered. Breaded chicken in walk in cooler not covered **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**
36-27-5
35
Jul 30, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw tilapia over commercially made egg rolls on single for reach in cooler on cooks line **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp tempura (99 - Hot Holding) Sushi bar Less than four hours Operator placed on time plan and will discarded at end of four hours **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Sandwich top reach in cooler on cooks line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Scrubber in hand sink on sushi line **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Equipment in poor repair. Gasket to under counter reach in cooler across from wok station on cooks line **Repeat Violation**
14-11-5
Basic - Floors not maintained smooth and durable. Back area on outside walk in cooler
36-11-4
Basic - Food stored on floor. On 2nd side and on outside of walk on cooler **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep table and sandwich top reach in cooler on cooks line **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade on table next to rice cooker 88F Operator discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Over three comp sink
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Remade and then was 50 ppm **Corrected On-Site**
21-07-4
41
Jan 14, 2025
Complaint Full
2 major violations. 11 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information some certificates date of birth - From follow-up inspection 2025-01-14: **Time Extended**
53B-10-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled. Reach in cooler shelves soiled by fry station Reach in cooler gaskets soiled All cutting boards in kitchen **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen. - From follow-up inspection 2025-01-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep area. - From follow-up inspection 2025-01-14: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. - From follow-up inspection 2025-01-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cookline. **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water throughout kitchen area including walk-in cooler. **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen area. - From follow-up inspection 2025-01-14: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit reach in cooler on cookline - From follow-up inspection 2025-01-14: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues meat cooler on cookline with excessive water. **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface across oven. - From follow-up inspection 2025-01-14: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting throughout kitchen and including walk-in cooler. - From follow-up inspection 2025-01-14: **Time Extended**
36-10-4
47
Jan 13, 2025
Complaint Full
5 critical violations. 6 major violations. 31 minor violations.
View 42 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 flying insects 2 in kitchen area 4 in sushi bar area 8 in bar area **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over sauces in sushi cooler Raw chicken over cooked noodles walk-in cooler Raw pork over sauces in walk-in cooler **Repeat Violation**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg walk-in cooler
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu cold holding at 53F at kitchen glass cooler Krab meat at 52F cold holding front sushi bar counter less than 4 hours iced and rechecked 42F. Cream cheese 61F cold holding less than 4 hours moved to reach in cooler
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking per manager less than 3 hours at sushi bar. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled. Reach in cooler shelves soiled by fry station Reach in cooler gaskets soiled All cutting boards in kitchen **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing sauce containers in sink by three compartment sink. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager arrived in middle of inspection **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink at kitchen entry. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, Krab salad in walk-in cooler.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information some certificates date of birth
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
22-20-5
Basic - Bowl or other container with no handle used to dispense food in tempura batter **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured by beverage dispenser cartons in kitchen. **Corrected On-Site**
51-11-4
Basic - Ceiling tile missing in kitchen area by dishwashing station.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at sushi bar, and on cookline **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in bars area, sushi bar, dishwashing area, and storage area, coats, shoes, and purses.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting
24-08-4
Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cookline. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water throughout kitchen area including walk-in cooler. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair in kitchen area.
36-17-5
Basic - Food stored on floor soda boxes and buckets of sauces by rear door. **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer door
14-69-4
Basic - In-use tongs stored on equipment door handle between uses on oven doors. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit rice scoop in 89F standing water.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board in sushi bar. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline **Repeat Violation**
22-08-4
Basic - Light not functioning on exhaust system. **Repeat Violation**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit reach in cooler on cookline
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at sushi station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink next to three compartment sink soiled **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues meat cooler on cookline with excessive water. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface across oven.
14-33-4
Basic - Soiled dry wiping cloth in use in sushi bar. **Corrected On-Site**
21-10-4
Basic - Stored food not covered ice cream kitchen reach in freezer.
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched forks and spoons at wait station.
25-02-4
Basic - Water leaking from pipe and/or faucet/handle two hand wash sinks in kitchen area. **Repeat Violation**
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor at sushi counter
21-38-4
Basic - Working containers of food removed from original container not identified by common name flour bin, sugar, bread crumbs.
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting throughout kitchen and including walk-in cooler.
36-10-4
6
Jul 22, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
32
Feb 6, 2024
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 small flies in bar area **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
01B-03-5
Basic - - From initial inspection : Basic - Ceiling tiles missing. **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - escolar, tuna **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - at three compartment sink **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under equipment **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - cookline and back hallway **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - walk in cooler gasket **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. - serving spoons at cookline **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cookline coolers **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
29-49-6
47
Sep 5, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
May 4, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
47
Jan 3, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
41
Frequently Asked Questions
When was Amura Sushi last inspected?
The most recent health inspection at Amura Sushi on file is from Nov 25, 2025. The public record contains 10 inspections in total.
What is the most common violation at Amura Sushi?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Amura Sushi.
How does Amura Sushi compare to other restaurants in Orlando?
Amura Sushi most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Amura Sushi's inspection record improved over time?
Yes. Recent inspections at Amura Sushi have averaged around 11 violations per visit, down from roughly 22 earlier in the record.
What does a low risk rating mean?
A low risk rating at Amura Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Amura Sushi inspected?
Based on the inspection history on file, Amura Sushi is inspected around three times per year on average.
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